Crisp Cauliflower and Broccoli with Walnut-Fried Rice

• 2 tablespoons sesame oil
• 15 g (½ oz) unsalted butter

Walnut-flavoured rice makes a nice change with crisp cauliflower and broccoli florets. Oyster sauce completes the light oriental touch.

Heat the sesame oil and butter in a wok until smoking, add the cauliflower, broccoli, garlic and ginger and stir-fry for 1 minute. Add the rice and walnuts and sauté for 2-3 minutes. Season to taste. Transfer to a serving dish and keep warm.

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